The farm, the seed, the cup. In a city that prides itself on its coffee, we pride ourselves on the way our coffee comes to you. It starts with the farmer who harvests, processes, and sorts through millions of green Seeds to provide the best crop; then the roasters, who expertly balances the dualistic science and artistry of extracting the most complex flavor profiles, and finally, to our coffee house where our baristas will craftfully prepare the coffees to exacting standards using a wide arsenal of brewing methods.

We’ll never call ourselves a local business. It’s not that we don’t believe in community enterprise. We do. But we also believe in a definition of local that means more than just our neighborhood and city; it’s also the world at large. We communicate with a handful of farming communities in several countries, while doing outreach through our roasters to better serve both the farmers and our Seattle customers with a superb product from a direct-trade model. Our relationships reach around the globe, and so for us, local means five continents. Our business is supported by multiple communities; and in turn, we support them.

We want to introduce you to the regions of the world through the coffee we serve, always seasonally-picked and roasted to lush perfection. Tougo Coffee Co trained baristas are the best way to learn about where our Coffees are sourced from; In the Guatemalan bourbon varietal’s subtle notes of almond and jasmine, to the juicy orange hints of Central Kenya’s Gachami Peaberry, we find the connective experience of coffee as rich and pleasant as the taste.

Coffee beans are ground to a coarse grind using a quality burr grinder. Bladed grinders tend to chop rather than grind coffee, producing unevenly sized particles and increased bitterness and inconsistency when brewed. Coffee is measured out to one tablespoon for every 4 oz. of water and added to the pot, but amounts may be adjusted depending on personal tastes. Water is brought just to a boil and then cooled for 45 seconds before being poured into the pot. The pour should not be light, and special care is given to ensure all the grounds are evenly saturated. To retain a smooth finish, the pot is not be filled entirely. Using a timer, the coffee and water should sit for exactly one minute, then stirred. Next, the lid-top is placed on the press pot and pushed slowly into the pot, forcing the grounds to the bottom. Coffee is poured immediately following, to produce the correct flavors and extraction levels.

As with the press pot, the chemex is another easy way to make excellent coffee with little equipment. With this method, coffee is ground to a medium coarseness using a burr grinder. With the folded chemex filter inside the cone, hot water is used to rinse out the filter and preheat the brewer. The water is completely drained though the filter before being poured out of the brewing container, with the filer pressed and sealed against the walls of the brewer. Five large tablespoonfuls of coffee (1.5 oz) are added to make 20 oz. of brewed coffee. Water is brought to just a boil, then cooled for about 45 seconds. The first pour should barely saturate the grounds with very little coffee dripping into the brewer. To achieve an even saturation, the pour should be made around the cup, rather than over one spot. After 30 seconds, the second pour is made in a spiral or back-and-forth pattern, at an even stream rate. When the water level reaches a 1/2 inch below the rim and the coffee has dripped to the desired amount, the filter is removed. When brewed correctly, the coffee should have an even surface with little to no dark or blond spots.